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    801 Recipes

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    I think feta and pumpkin are meant to go together-the salty and sweet flavours work so well.

    Recipe #191982

    I don’t know if you can get pickled pork outside Australia, but it’s quite common here. My mum used to by a piece of it every year for Christmas, but we buy it about once a month as it’s pretty cheap and great cold on sandwiches. It’s very similar to corned beef which we also cook for lunch meat so I came up with this way of cooking it to give it a flavour of its own. We love it still warm with a German type potato salad and mustard on the first night.

    Recipe #191626

    Russ and I stopped at a tiny pub in the English countryside for lunch. The menu was limited and the chef under stress as a full coach had just arrived. We were told all we could have were sandwiches-these were unbelievable. They were made with thickly sliced artisan bread and came with a salad of bitter leaves and fries on the side. We really didn’t need the fries! Australians and the English usually butter their bread but it’s up to you.

    Recipe #191413

    An excellent vegetarian curry or side dish for a regular curry meal

    Recipe #190608

    The long slow cooking of this beef curry makes for a really yummy rich gravy

    Recipe #190593

    IPork is one of the cheapest meats we can buy in Australia so I am always on the lookout for ways to use it-especially curried. This one was a good one we thought.

    Recipe #190592

    The chicken makes a nice change from the usual lamb mince used to make koftas.

    Recipe #190589

    I’ve been craving meatloaf for days, but no longer have an oven as we travel Australia in our 4WD and caravan. I thought about it and decided I could do it in our electric frying pan. Mine is a large one (about 12 inches by 10 and is deep too). I put a wire rack (from our tiny broiler) in it and filled the bottom with water to a depth of about 1 inch. I made my meatloaf mix and put it on an oval heatproof Corelle platter; then turned the frying pan to its hottest setting and brought the water to the boil. Put the meatloaf on its platter on the rack, put the lid on and cook on high. It took 1 ½ hours to cook and I topped up the water once; then I let it cook with no water for about the final ½ hour. This was a great success and I almost think it made a better meatloaf than my oven used to!

    Recipe #190588

    From Super food ideas- a nice summer salad using my favourite meat-Lamb.

    Recipe #190175

    Another recipe from the Australian magazine super food ideas-this was wonderful with frshly caught fish!!!!!

    Recipe #189796

    From the Australian magazine super food ideas. I haven't made this but I like the combination of ingredients and am storing it here to try. I added a 1/2 red onion to them though.

    Recipe #189794

    A nice twist on my usual sweetcorn fritters.

    Recipe #189793

    I saw this done on a TV cooking show and made it for grand final weekend. It isn't a particularly eggy mix and I think bacon, prosciutto, or a couple of tablespoons of red or green capsicum would be a good additions for a change.

    Recipe #181826

    I'm on a quest for rabbit recipes as they are readily available in Western Australia. Tis looks great though I haven't tried it.

    Recipe #181618

    In the original recipe, these yummy onions were stuffed in a slit in a steak. I actually prefer them over the steak, or roast, or chicken, or lamb chop, or whatever. An Aussie tablespoon contains 4 teaspoons.

    Recipe #181564

    I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.

    Recipe #181443

    I love lamb shanks any old how. This is especially nice.

    Recipe #181365

    A good and simple way to use all that snapper we've been catching! *an Aussie tablespoon contains 4 teaspoons!

    Recipe #181363

    A magazine find. I altered the amount of cinnamon and cumin to suit our tastes. Remember our Aussie tablespoons contain 4 teaspoons.

    Recipe #181362

    I made this last night-based on a recipe from my cookbook World Food India. The recipe used 4 tablespoons of mustard oil, but I can’t get that and used vegetable oil (I managed using only 2 tablespoons too). I used mustard seeds but I think the heat in this dish probably comes from the mustard oil-it wasn’t quite spicy enough for us. I used 2 seeded chillies and I think that resulted in a mild to medium dish. Next time I’ll leave the seeds in. I also have limited pantry space, so am travelling with ground spices-the original recipe used whole. But it tasted great! Note an Australian tablespoon contains 4 teaspoons.

    Recipe #178870

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